Dorie Greenspan Batter Recipe

Classic Brownies Recipe Dorie Greenspan Food …

WEBJun 28, 2019 · Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. …

Rating: 5/5(4)
1. Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted—you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
2. With a spatula, stir the sugar into the chocolate mixture and combine. (Don’t be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you’re using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
3. Scrape the batter into the pan and smooth the top with the spatula. Bake for 30—33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
4. When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

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CocoaButtermilk Layer Cake Recipe Dorie Greenspan …

WEBJun 28, 2019 · Directions. Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake …

Rating: 5/5(1)
1. Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake pans with a pastry brush, dust the interiors with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
2. For the cake: Whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Beat the butter until soft and creamy in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl. Add the sugar and beat until it is thoroughly blended with the butter, about 2 minutes, scraping down the sides of the bowl halfway through for even mixing. Add the eggs yolks one at a time, then the eggs one at a time, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
3. Reduce the mixer speed to low. Beginning with the dry ingredients, alternate adding the dry ingredients and the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2. Mix only until each new batch is blended into the batter (i.e., do not overmix). Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans. Bake for 26–30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.
4. For the chocolate malt buttercream: Add the chocolate and half the brown sugar to a heatproof bowl; set the bowl over a saucepan of simmering water to temper (melt) the chocolate and sugar, making sure the bowl doesn't touch the water. Meanwhile, whisk the malt powder and cocoa together in a small bowl; add 3 tablespoons of boiling water and whisk until smooth. Set aside.

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